59 



$2. Second premium, to Mrs. A. B. Evans, Salem, for 

 collection of pickles and canned fruit. 

 50c. Gratuity, to Mrs. Solomon Fuller, Danvers, for 5 jars 



preserves. 

 50c. Gratuity, to Miss M. E. Dwyer, Salem, for preserves 

 and ketchup. 

 Mrs. C. W. Gowen, Amanda F. Low, Mrs. B. H. Farnum, 

 Mrs. B. W. Farnum — Committee. 



• 



STATEMENT OF GRACE PERRY, FIRST PREMIUM GRAHAM 



BREAD. 



Process of making- : three cups of Glen Mills graham 

 flour, two of Haxall flour sifted, one-quarter of Vienna 

 yeast cake dissolved in a half cup of water, half a teaspoon- 

 ful of salt, one-half cup of molasses and water, knead fif- 

 teen minutes, let rise over night, in the morning mould 

 lightly, put in baking pan, rise one and one half hours, bake 

 one hour. 



STATEMENT OF MRS. A. W. MERRILL, FIRST PREMIUM 

 BROWN BREAD. 



One pint of rye meal, one pint Indian meal, one half pint 

 molasses, one half pint flour, teaspoonful of salt, two tea- 

 spoonfuls saleratus, one and one half pints cold water, one 

 cup raisins, steam three hours. 



STATEMENT OF MRS. LYMAN S. WILKINS, SECOND PRE- 

 MIUM GRAHAM BREAD. 



Two quarts graham flour, one quart warm milk, one h alf 

 cup molasses, one tablespoonful lard, one teaspoonful salt, 

 one-half cup yeast, made into a sponge, raised three hours, 

 put in a pan and raised one hour, baked one and one quar- 

 ter hours. 



Note — Other statements not returned to Secretary. 



